Ingredients:

  • 450g Granny Smith apples, peeled, cored, and diced
  • 30ml fresh lemon juice
  • 15g granulated sugar
  • 240ml heavy cream, chilled
  • 240ml whole milk, chilled
  • 150g granulated sugar
  • 5ml vanilla extract
  • 1.5g fine sea salt

Instructions:

  1. Place diced apples, lemon juice, and 1 tablespoon of sugar into a high-speed blender and process on high until completely smooth.
  2. Pass the apple puree through a fine-mesh strainer into a bowl to remove any remaining pulp.
  3. In a large mixing bowl, whisk together the milk, 150g sugar, and salt until the sugar is completely dissolved.
  4. Stir the apple puree and vanilla extract into the milk mixture.
  5. Slowly pour in the heavy cream, whisking gently to combine without incorporating too much air.
  6. Cover and refrigerate the mixture for at least 4 hours to allow flavors to fuse and the base to chill.
  7. Pour the chilled mixture into an ice cream maker and churn for 20–25 minutes until it reaches a soft serve consistency.
  8. Transfer to an airtight container and freeze for an additional 2–4 hours for a firm texture.